Classic Chicken Provencal
This juicy, tender chicken is a perfect addition to a crisp autumn evening. With classic flavours from the fennel and garlic, accompanied by the perfect touch of sweetness from the rosé, this dish is a guaranteed showstopper.
Ingredients
- 4 chicken legs organic
- 1 Lemon Peel
- 200 ml Mirabeau Classic Rosé or other rosé, if you must :-)
- 40 ml Olive Oil
- 2 sprigs thyme dried is fine if you don’t have fresh
- 2 sprigs Rosemary dried is fine if you don’t have fresh
- 8 garlic cloves sliced
- 2 red onions thinly sliced
- 1 small fennel bulb thinly sliced with outer layer removed
- 15 g tomato paste
- 5 g harissa paste optional
- 8 plum tomato(es) halved
- 500 ml chicken stock
- 100 g Mixed Olives pitted
- 250 g Artichoke Hearts
Instructions
- Put the chicken in a bowl, season with salt and add the herbs, lemon peel, rosé and half the olive oil. Leave overnight in the fridge or at least a few hours.
- Grill your tomatoes. Season with olive oil and salt, grill on a high heat under your grill until nicely charred, remove and cool.
- Remove the chicken from the marinade and pat dry. Brown the chicken skin side down in your roasting pan with a little olive oil for about 10 minutes or until the skin is golden brown and crisp, turn for 5 minutes and remove.
- Soften the onions and fennel in the leftover fat for a couple of minutes then add the tomato paste and harissa if using herbs from the marinade, cook this for a couple of minutes and then carefully add the rosé mixture bit by bit to deglaze the pan making sure you really scrape the bottom of the pan.
- Add stock and tomatoes then simmer for 10 minutes.
- Preheat your oven to 140°C (285°F), add the chicken and artichokes to the pan, cover, and put in the oven for an hour and a quarter.
- Remove from the oven, add the olives and a squeeze of lemon juice and leave to rest for 10-15 minutes.
- Season and serve in a bowl with a hunk of crusty bread with a glass of Mirabeau Classic.
Tried this recipe?Let us know how it was!